| OWL Venice

Creamy White Bean & Kale Soup

topped with with crispy seared mushrooms and fresh herbs and sage leaves

Servings: 4 servings   |   Total Time: 25 minutes


  • 1 tbsp ghee or olive oil
  • 2 large carrots
  • 2 stalks celery 
  • 4 cups vegan broth
  • 1 lemon, juiced
  • 1 sprig oregano
  • 2 leaves fresh sage
  • 3 cups white bean
  • 4 cups curly kale 
  • ½ cup parsley 
  • ½ cup cashew milk or cream 

For Mushrooms:

  • 2 cups shiitake mushroom
  • 1 tbsp ghee
  • Sea salt + pepper 


  1. Prep the veggies by dicing the carrots and celery to medium sized pieces. Heat a large pot with ghee with ghee or olive oil. Add the veggies and saute for 3-4 minutes. 
  2. Add in the fresh oregano and julienned sage leaves. Saute for another 3-4 minutes and season with salt. 
  3. Pour in the white beans and then add in the vegan broth. Let simmer for 15 minutes and then tear in the kale and chopped parsley. Pour in the cashew cream. Squeeze the lemon juice and stir.
  4. Saute the mushrooms by melting ghee in a small skillet at a medium-high heat. Add in the mushroom and saute for about 6-7 minutes until the mushrooms begin to get cripy!
  5. Serve the soup in a bowl and top with mushrooms, sage leaves, fresh parsley and a drizzle of olive oil.

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.